Two Cheese Macaroni
A perfect two cheese macaroni casserole, that's creamy and crisp.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
- 1 C plain Panko breadcrumbs
- 2 oz extra sharp Cheddar finely grated
- 3 Tbsp Parmesan finely grated
- 1 tsp parsley
- 2 Tbsp unsalted butter melted
Mac and cheese:
- 3 Tbsp unsalted butter
- 3 Tbsp all purpose flour
- 2 C milk
- 1/2 C heavy cream
- 1 tsp dry mustard
- 1 tsp worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 C Parmesan grated
- 12 oz extra sharp Cheddar grated
- 3/4 lb curly pasta
Combine topping ingredients in a medium bowl. Set aside.
Preheat oven to 400°F. Grease a 2 to 2 1/2 quart baking dish, set aside.
In a double boiler over simmering water, or in a large saucepan, melt butter and whisk in flour. Pour in milk and cream, whisk until steaming. Add remaining ingredients, minus pasta. Stir until smooth.
In a separate saucepan, bring water to a boil. Cook pasta according to package directions. Drain and transfer to prepared backing pan.
Pour smooth cheese sauce over pasta, gently stirring to coat pasta well. Sprinkle with topping. Lightly spray with olive oil.
Bake for 20 minutes. Serve warm.